Director Of Food Beverage

The Holiday Inn Redding has an exciting opportunity to lead our food & beverage team as the Director of Food & Beverage. You will direct and organize the Food & Beverage functions within the outlets of the resort in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Ensure a positive guest experience, taking ownership of situations and following up on every request.

Responsibilities:
• Plan and direct the functions of the F&B Outlets to meet the daily operational needs.
• Responsible for short and long-term planning of all outlets, including Restaurant, Bar, and In-Room Dining.
• Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary.
• Prepare the F&B budget and monitor department performance accordingly.
• Maintain consistent communication with vendors and suppliers for the timely rollout of seasonal food options.
• Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner.
• Develop and implement creative strategies for revenue enhancement and cost containment.
• Develop, implement, and monitor schedules for the operation of restaurants, bars, and in-room dining teams to achieve profitable results.
• Collaborate with the culinary team in the creation of menus designed to attract a predetermined customer market.
• Consult with the Sales Manager and banquets team on an ongoing basis, as well as with other departments as necessary.
• Manage the payroll and time & attendance for the F&B staff.
• Implement effective control of food, beverage, and labor costs among departments.
• Establish and achieve predetermined profit objectives and desired quality standards of food, service, cleanliness, merchandising, and promotion.
• Conduct orders of food and beverage supplies.
• Stay up to date on brand requirements and changes to the restaurant.
• Responsible for maintaining the quality of food products and ensuring consistency in food delivery and standards.
• Ensure attendance at all mandatory meetings.
• Lead and coach the team towards achieving exceptional guest service and staff satisfaction results.
• Responsible for maintaining high energy, positive attitude, and professional appearance.
• Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
• Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
• Arrange, provide, and supervise training of new staff members to include familiarization with property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
• Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work. SUPPORTIVE FUNCTIONS In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
• Assist with any guest inquiries.
• Follow all company and safety, and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS
• Environmental conditions are inside; a job is considered inside if staff spend approximately 75 percent…